These Smoked Beef Short Ribs are melt-in-your-mouth tender.
The flavorful crust and rich and succulent taste make it the perfect primal dish!
Short ribs are cut from the plate section of the cow, closer to the belly. They are meaty and known for their rich, beefy flavor.
Smoked short ribs are slow-cooked over low heat, which helps break down the tough connective tissues and produce tender meat. This method also infuses the short ribs with smoky flavor.
Trim fat and sinew from beef short ribs with a sharp knife, avoiding meat.
Season generously with salt, pepper, and garlic; marinate overnight if desired.
Preheat smoker to 225-250°F.
Smoke ribs, spritzing every 30 mins with apple cider vinegar and apple juice.
Cook until internal temp reaches 195-205°F. Let ribs rest, then serve and enjoy.